A popular street food in India, Kheema Pav is a tantalizing curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices!
Turn Instant Pot to sauté mode and heat oil. Add cumin seeds and toast them for 30 seconds.
Add turmeric powder, ginger, garlic, onions, and mix well. Cook covered for 2 minutes with a glass lid on.
Add tomatoes, red chili powder, garam masala, salt and ground coriander . Mix well.
Add ground chicken and break it with a spatula. Turn the saute mode off. Add water and give a quick stir.
Quickly close the Instant Pot before the liquids start to evaporate. Turn the pressure valve to sealing. Pressure Cook on for 4 minutes followed by Natural Pressure Release.
Garnish with cilantro and serve hot with dinner rolls or burger buns lightly toasted with some ghee on a griddle.
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Notes
More Veggies - Add half a cup of green peas to the curry just before pressure cooking. Or add a peeled and diced potato and sauté it with the onions, this will also add thickness to the curry.
Like it Spicy - Add 1 or 2 spicy green chilies or diced jalapeño
Other ground meats - substitute ground chicken with ground lamb, turkey, or beef and follow the same recipe.
Thicker curry - add only half of the water before pressure cooking. Alternatively, after the curry is pressure-cooked, cook it on saute mode stirring frequently, and reduce the liquids
Pav - When buying the rolls or buns to be served with Kheema, check the Sugar contents on the pack. As long as sugar is 2% or less the bread does not taste overly sweet and works well with Indian curries.
Servingideas - Serve the Kheema with dinner rolls or buns lightly toasted on a griddle with ghee. Serve with warm pillowy naan, hot parathas, or soft roti. For a gluten-free meal, you can also serve the keema with jeera rice,steamed basmati rice, or cauliflower rice. Serve as a chili topped with diced red onions, jalapeños, corn, cilantro, a squeeze of lime, and a side of jalapeno cornbread for a hearty meal.